So, what are pulses? Pulses are part of the legume family; they are the dried seed of the legume plants. Pulses come in many shapes, sizes, and colours such as lentils, chickpeas, black beans and kidney beans to name a few. They are full of so many health benefits and are environmentally friendly too.

This sweet bell peppers recipe is a favourite of mine. It’s yummy, beautiful and nutritious! The recipe is vegan and gluten free too.

Bell peppers, with their sweet taste, crunchiness and vivid bright colours, will make your meal beautiful and add many health benefits to your meal too. They can lower the risk of prostate cancer, help repair bones, help prevent anemia and are a wonderful food for weight loss!

1. Slice off top of peppers and clean out seeds inside.
2. Steam peppers and tops for 5 minutes.
3. Sauté onion and mushroom in oil for 5 minutes.
4. Mix in the remaining ingredients.
5. Stuff mixture into green pepper shells and cover with pepper tops.
6. Place into baking dish.
7. Bake at 350º F. for 25 to 30 minutes.
8. To serve cut the peppers in half.
9. Serve with Tahini Cream Sauce.

Tahini Cream Sauce

This is a very simple and quick sauce to make.

Ingredients:

1/4 cup Light Tahini (sesame butter)
1/4 – 1/2 cup Water (the reason there is such a variance in the water is because some tahini is thicker than others)
1 tsp Lemon juiceSalt to taste

Directions:

1. Put tahini in a small deep bowl.
2. Slowly add water and blend with a fork.
3. At first it will make a thick sauce.
4. Add water until it is a creamy sauce.
5. Add more water if you would like it thinner.
6. Use on top of steamed vegetables or a grain like brown rice.

1. Remove skins from onions, chop fine.
2. Sauté onion in coconut oil till golden brown in a large sauce pan.
3. Add spices, sauté for a minute, stirring constantly.
4. Add 1 cup of water and cook for 10 minutes to make flavourful stock.
5. Chop the rest of the broccoli into 1 inch pieces and carrots into slices.
6. Pour stock into a saucepan.
7. Place all vegetables into a saucepan.
8. Add just enough water to half cover the vegetable.
9. Cover with lid and cook for 10 to 15 minutes till almost tender, stir occasionally.
10. Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.
11. Enjoy.

We are great Meatless Monday fans here on Real Food for Life and fully support the Meatless Monday movement.

Being an avid Twitterer I saw this video.

The video is hilarious! And at the same time sad to see such narrow-mindedness.

Really! Is having a MeatlessMonday in schools propaganda? Then what does it mean when all the other days of the week are meat meals for the children?

I am very much involved in this movement every Monday on Twitter, see me there: https://twitter.com/DancinginLife If you are on Twitter check out the hashtag #MeatlessMonday for many recipes and inspiration.

Every Monday on Facebook we post a Meatless Monday inspiration or recipe.
Join us: RealFoodforLife

I made this rice pulao for a potluck birthday party a few years ago; it was a favourite.
I took all of my favourite pulao ideas and put them together into this one recipe and I am happy to say it is the best one I have come up with so far!!!!! […]